To make the stuffing:

Step 1: Place a medium non stick frying pan over a medium to high heat, add one tablespoon of the butter to the pan, once this starts to turn nut brown add the olive oil to inhibit burning, add the mushrooms and fry off for 3 to 4 minutes then add the Preserved Lemon, rosemary, thyme and bread crumbs and continue to cook for 2 to 3 minutes. Remove from the heat and set aside.

Step 2: Joint the Marylands into two, taking out the thigh bone.

Step 3: Combine the remaining volume of butter with the tarragon and mix together well. Place your finger between the skin and meat for the thigh to form a pocket then divide the butter mix between each thigh and place under the skin of the thigh meat.

Step 4: Divide the stuffing mixture between each of the thighs and place in the middle of the thigh and tie up with string into a little parcel. Season.

Step 5: Add two tablespoons Extra Virgin Olive Oil to a heavy based casserole pot and place over a medium to low heat, gently sauté the parcels and drumsticks until they colour slightly, tossing a sprig of rosemary in to the pan.

Step 6: The drumsticks will take longer than the thighs. Take the chicken pieces out as they brown and put them aside.

Step 7: Toss the blanched onions, potatoes and garlic into the same pan. Place the remaining amount of Extra Virgin Olive Oil to stop the vegetables from sticking. Cook until gently coloured.

Step 8: At this stage add the marjoram and then place the chicken pieces on top of the vegetables in a single layer. Add any chicken juices from the resting plate.

Step 9: Place the truss tomatoes gently between the chicken pieces, season with sea salt and freshly ground black pepper to taste, add bay leaves and rosemary and pour over the Chicken Stock.

Step 10: Cook the chicken, covered, on top of the stove until the potatoes are nearly tender then take the lid off to reduce the liquid a little, about 20 minutes.

Step 11: Garnish the dish with chopped parsley and black pepper, and serve in the pot, at the table.